5 gourmet specialities from our regions will make you melt!

At Cévéo, we like to think ahead; especially when it comes to ... EATING! Bons-vivants, eternally hungry in search of gastronomic discoveries from our regions or just a few bien fat! *, we won't be slow to get a head start on winter, and talk to you about food! Ah yes: patatoes ..., dripping cheese ..., glistening lardons are far from intimidating us, even in this still rather hot end of summer, we must tell ourselves.

* expression in vogue among generations Y, Z to allude to hypercaloric recipes, gourmet dishes, or junk food.

We're not going to tell you (let alone make you) any salads: humans are naturally drawn to rather rich, fatty dishes ... comfort food, that is! This is especially true when we've just returned from a long day in the mountains on skis or snowshoes. ?

Let's start our top 5 with a bang, with this variant of tartiflette, which includes its fair share of potatoes and cheese (count over 300g, for 4 people).

What makes it special? It's made with Morbier, a Jura cheese made from cow's milk, which replaces Reblochon. Baked au gratin with onions, crème fraîche and lardons, it can be accompanied by Morteau sausage, for the more intrepid who wish to replace the latter.

It's certainly maaaaal caloric, but it's so good. Come on, a little link so you don't feel too guilty: Manger Bouger !

Fondue is another gourmet dish that celebrates the terroir and conviviality of the region! Far from the cliché of winter evenings with friends in the mountains, fondue is first and foremost a traditional dish that dates back to the 16th century. More popular in the northern region (bordering Switzerland) of Savoie, it became more widespread there in the aftermath of the Second World War.

The concept: eat small pieces of bread with a fondue fork, coated with melted cheese (usually Beaufort, Comté or Emmental from Savoie, sometimes mixed) in white wine placed in a fondue pot, ramekin or earthenware "caquelon", garlicky. This dish (which can also be Norman or Jura) is generally accompanied by salad and gherkins: the French touch of greens, you understand.

Originating from Switzerland, not far from our Bois d'Amont establishment, raclette is an emblematic must-have for your winter vacations!

It's one of France's favorite dishes, first and foremost because it, too, makes for great times of sharing, with family or friends. Although it's a classic, raclette's originality lies in its infinite range of accompaniments: original charcuterie (Grison, speck, Bayonne or Parma ham, Serrano ham, prosciutto ...), vegetables and crudités, a variety of meats ...!"

Did you know? Pre-cut slices, as found on the market, come from du raclette (Swiss cheese, made from cow's milk). The dish was originally obtained by scraping off half a wheel of cheese, melted on the surface by the proximity of a heat source (an oven, embers, or a wood fire).

It's easy to get confused by all the "-flette" suffixes! As you can see, there are many local variations on the well-known tartiflette: chti'flette, croziflette ...

Not to be confused with "racliflette" (which is also a variant using raclette), raquiflette is making a name for itself in the mountains. Combining gastronomy and outdoor activity, the outing consists of a snowshoe hike at sunset, ending with a local meal (we'll let you guess the menu) in a mountain chalet close to the ski slopes. To be enjoyed, especially at Les 7 Laux (résidence Cévéo du Pleynet)!!

Now, let's sign up for the room! #Gonflette.?

Some images may have been retouched.

Source of the article's illustrative visual (licensed under Attribution 2.0 Generic (CC BY 2.0)): Alex Toulemonde, on Flickr.